Hearty ground beef enchiladas in rich red sauce
Beef Enchiladas
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
5
10 enchiladas
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
Savory ground beef and cheese rolled in corn tortillas and drenched in a smoky red chile sauce. A family-friendly Mexican staple that never disappoints.
Cuisine: Mexican
Category: Main Course
Difficulty: Medium
Cost: $$
Quick Summary
50 min total time|5 servings|Medium difficulty
Savory ground beef and cheese rolled in corn tortillas and drenched in a smoky red chile sauce. A family-friendly Mexican staple that never disappoints.
Mexican
Sarah Chen
(Updated )
These beef enchiladas feature a deeply flavored red chile sauce made from dried chiles rather than canned sauce. The filling is simple but packed with cumin and garlic.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 1 lb ground beef
- 10 corn tortillas
- 2 cups red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 small onion, diced
- 1 tsp cumin
Instructions
- 1
Brown ground beef with onion and cumin over medium-high heat until cooked through, then drain excess fat.
- 2
Spread a thin layer of enchilada sauce on the bottom of a 9x13 baking dish.
- 3
Warm tortillas in sauce briefly, then fill each with beef and a tablespoon of cheese.
- 4
Roll tortillas tightly and place seam-side down in the dish.
- 5
Pour remaining sauce over the top, sprinkle with cheese, and bake at 375°F for 20-25 minutes until bubbly.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Ground beefGround turkey or shredded chicken
Lighter but equally delicious
Cheddar cheeseColby Jack or Chihuahua cheese
Both melt well and taste great
Tips & Storage
Pro Tips
Add a can of drained black beans to the beef for extra protein and fiber.
Let the dish rest for 5 minutes after baking so it sets and slices cleanly.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Freeze baked enchiladas for up to 3 months.
Reheating
Cover with foil and reheat at 350°F for 20 minutes until warmed through.
Nutrition Facts
Per serving (70mg) · 5 servings
Calories450
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates24g
Fat30g
Fiber750mg
Sugar3g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use ground turkey?
- Yes, ground turkey works well with the same seasonings.
- How do I make my own red sauce?
- Toast 4 dried guajillo chiles, soak in hot water, then blend with garlic and cumin.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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